Glaskins Perpetual Organic Rhubarb - Ferme de Sainte Marthe seeds

Glaskins Perpetual Rhubarb is a traditional English variety known for its fast growth. It produces long red stems that can be harvested as early as the first year. It is sown in a heated greenhouse in March - April or in August - September.

Originally from Asia and belonging to the Polygonaceae family, Garden Rhubarb has the Latin name Rheum rhaponticum. It is a hardy perennial vegetable plant introduced to Europe by Marco Polo. Originally used as a medicinal plant, its rhizome was used in Chinese medicine in ancient times, and it has only been consumed as food since the 18th century.

Rhubarb is a vigorous plant that produces large leaves. The petiole, which is usually green tinged with red, is the part that is consumed. It is a stem vegetable that forms a large clump, reaching up to two metres wide and tall when in flower. Flowering is not systematic and occurs in June in the form of panicles of white flowers. It is rather ornamental but it can weaken the plant and deplete the leaves. That is why it is often recommended to remove the flower stalks before they develop.

In the garden, rhubarb thrives best in damp, fertile soil and a cool climate. It should be planted in rich soil, preferably in partial shade, with enough space for its development, at least 1 square metre (3 feet), or even 1.5.

The peak season for rhubarb production is in May-June, but it usually offers some stems in September-October. In cooking, the petioles are consumed cooked in jam, compote, marmalade, or as a pie filling. Its tart flavour pairs well with strawberries. Try this combination in a crumble, it's a delight!

Rhubarb has aperitif, astringent, and refreshing properties, and it contains vitamins (B, C) and minerals (calcium, magnesium, iron). Be careful however: its leaves, which are incredibly rich in oxalic acid, are toxic.

Harvest: The petioles are harvested in May-June, with a second harvest in September-October.

Storage: Rhubarb petioles can be stored for a few days in the vegetable compartment of the refrigerator or for a few months, cut into pieces, in the freezer.

Gardener's tip: Rhubarb leaves are toxic, but you can safely add them to your compost and even use them to make a liquid fertiliser that will help repel aphids.